Roasted Corn Salsa with Serrano and Cotija
This Roasted Corn Salsa with Serrano and Cotija is smoky, spicy, and bursting with summer flavor. Fresh ears of corn are charred on the grill alongside serrano chiles, then tossed with tomato, onion, lime juice, and cilantro for a vibrant salsa. A generous sprinkle of ground cotija adds a salty-savory finish that takes it over the top. Perfect with chips, on tacos, or as a bright side to grilled meats.
Ingredients
- 4 ears of corn, husks removed
- 2 – 3 serranos
- 1 tbsp neutral oil, for brushing
- 1/4 white onion, finely chopped
- 1 roma tomato, chopped
- 1/4 bunch fresh cilantro, chopped
- Zest and juice of 1 lime
- Salt, to taste
- Ground cotija, for sprinkling
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Brush the corn and serranos with neutral oil.
- Grill for 10 – 15 minutes, turning occasionally, until charred and cooked through.
- Remove from heat and let cool slightly.
- Cut the kernels off the corn and finely chop the grilled serranos.
- In a mixing bowl, combine the corn, serrano, onion, tomato, cilantro, lime zest and juice, and salt.
- Stir well to combine.
- Transfer to a serving bowl and top with a generous sprinkle of ground cotija.
- Serve immediately with tortilla chips or as a topping for tacos, grilled meats, or chicken.
Notes
- For extra flavor, add a splash of olive oil or a pinch of smoked paprika to the salsa.
- Want it milder? Use 1 serrano or swap for jalapeño.
- Ground cotija is salty—taste before adding extra salt.
- This salsa tastes great warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 2 days.
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